Tiramisu meets Japan in this delicious no-bake dessert. By swapping traditional cocoa for earthy Mori Ukifune culinary-grade matcha, you get all the creamy indulgence of the Italian original with a vibrant green twist. Everyone will love it and it's easier to make than you'd think.
What you need for Tiramisu Matcha
For the Matcha Mascarpone Cream:
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese (room temperature)
- 350 g heavy whipping cream
- 2 teaspoons Mori Ukifune matcha powder
-
1 teaspoon vanilla extract
For the Matcha Soak:
- 2 teaspoons Mori Ukifune matcha powder
- 1 tablespoon granulated sugar
- 120 ml hot water (80°C/176°F)
- 24–30 ladyfingers (savoiardi biscuits)
For Topping:
- 2 teaspoons Mori Ukifune matcha powder
Preparing Matcha Tiramisu
Step 1: Prepare the Matcha Soak (5 minutes)
In a flat-bottomed container, whisk together 2 teaspoons Mori Ukifune matcha powder, 1 tablespoon sugar, and 120 ml hot water (80°C). Whisk until there are no lumps. Set aside to cool slightly.
Step 2: Make the Double Boiler (5 minutes)
Fill a pot with about 2.5 cm of water and bring to a boil. In a large mixing bowl, whisk together 3 egg yolks and 70 g sugar. When water boils, turn off the heat and place the bowl on top of the pot (it should not touch the water).
Step 3: Heat the Egg Mixture (5 minutes)
Continuously whisk the egg and sugar mixture until the sugar dissolves and the mixture becomes pale in colour, about 5 minutes. Remove from heat.
Step 4: Add Mascarpone (3 minutes)
Immediately add 225 g softened mascarpone cheese to the warm egg mixture. Whisk together until smooth and silky. Set aside.
Step 5: Whip the Cream (5 minutes)
In a separate bowl, combine 350 ml heavy cream, 2 teaspoons sifted Mori Ukifune matcha powder, and 1 teaspoon vanilla extract. Use an electric hand mixer to whip until medium peaks form (the cream should have structure but still be slightly fluid).
Step 6: Fold Together (2 minutes)
Gently fold the whipped matcha cream into the mascarpone mixture using a spatula until no streaks remain.
Step 7: Assemble the Tiramisu (10 minutes)
Using tongs, quickly dip each ladyfinger into the matcha soak (about 1–2 seconds per side—don't oversoak). Arrange dipped ladyfingers in a single layer in an 8 x 8-inch dish. Spread half of the mascarpone cream over the ladyfinger layer. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone cream.
Step 8: Chill (6 hours or overnight)
Cover and refrigerate for at least 6 hours, or ideally overnight. Dust generously with 2 teaspoons sifted Mori Ukifune matcha powder just before serving.